2017 Season Opening Soon!
Time to get the Ice Cream going! And Italian Ice! We're even going to experiment with Gelato and a little scooped Froyo this year. Already made our first "get back into the scoop of things" batches and they were AWESOME!
We'll be operating at 3 farmer's markets this year:
- North Stafford Hospital Farmer's Market: Sundays 8-1pm starting April 2nd
- Spotsylvania Regional Farmer's Market: Saturdays 8-1pm starting April 8th
- Long's Market @ UMW Stafford on US17: Wednesdays 3-6pm starting May 17th
We're changing our corporate employee/customer appreciation program a little bit. If you'd like the new flyer (to secretly pass to your boss or to HR), e-mail us at Ed@AbnerB.com.
We'll also be trying out a new promotional "Guess the Flavor" program. We'll pick a secret flavor--the first to guess the flavor gets a regular cone on us--then we'll pick a new flavor and keep going! Stop by the truck and make your guess! And then have a delicious cool treat!
North Stafford Hospital Farmer's Market
Starting April 2, 2017
Spotsylvania Farmer's Market
Starting April 8, 2017
Long's Market - UMW Stafford on US17
Starting May 17th, 2017
Embrey Mill Movie Nights / other events - TBD
Our first video... created, directed, performed, and produced by Bean Productions of Columbia SC.
Put a smile on your face by making the best ice cream in Northern Virginia! As Mom puts it... "so good you'll have to go to church after eating it!"
The story of Abner Butterfield goes back nearly 40 years to monthly pilgrimages to Grandma's. She and Grandad lived some distance away so our family couldn't go all the time. It was a bit of a trip and as it happened, about halfway there was a small soft serve ice cream shop. For some reason riding in the back seat put my brother and I to sleep but we would always wake up just in time to stop off for ice cream...and it didn't matter that it was 10am either. That's how it started...
A few years ago, we began experimenting with "dip-style" ice cream to satisfy my own developing sweet tooth for creative home-style ice creams, one that even the premium ones, just couldn't satisfy. While we started with more traditional flavors...blueberry, peach, strawberry, banana walnut, and cookies and cream... our horizons quickly expanded to trying new flavors and combinations of flavors. Never having a shortage of taste testers has also meant a steady supply of well-wishing (and hoping) that we'd have a regular going concern at some point to help satisfy their sweet toothes as well.
In 2011, we built a small plant in Stafford, Virginia, to produce ice cream for local wholesalers and retailers and to support our own retail operations at area farmers' markets, local school and club events, and corporate events.
In 2012, the "king bee" made a trip to Penn State to attend their Ice Cream Short Course, the course that covers everything from cow to cone, and graduated 2d in the class. Returning home, we built the "Purple Cow"--a 27' ice cream shop on wheels that we now take to events... over 50 during the 2012 season!
2013 proved to be a fantastic year for us! We did 80+ events at three farmer's markets, plus corporate events, and a handful of private events including our first wedding event! The "king bee" went back to Penn State to audit their Ice Cream 101 course.
In 2014, the king bee started out with another return trip to Penn State-this time as a presenter for the Ice Cream Short Course. Really kicked off the year right. Back home, we created some great new flavors including Chocolate Stripe Peanut Butter Chip, Lemon Cookies and Cream, Banana Pudding, and Banana Chocolate Chip Granola Crunch. Did 49 different flavors in total for the year. We also went 'green' by converting the truck refrigeration system to solar power.
2015 was a year of change. We moved and built a new plant--4 times bigger than our previous plant. Reviewed our flavor library and discovered we've done 105 flavors over our history--we have at least double that to go that's already in "the book". After finishing a slightly shortened season, we started planning in earnest for new equipment, updates to the Purple Cow and perhaps a few menu additions.
In 2016, we were back to a full season and started using our new batch freezer and blast freezer, finished up some loose ends on the plant, and starting working on upgrading the truck.
Looking forward to a superlicious 2017!